How to make it

  • In a large pot, fry bacon until crisp.
  • Add onion, carrot and celery and sauté in bacon fat until the onion turns translucent.
  • Add lentils, tomatoes, cumin, chicken broth and cinnamon sticks and stir.
  • Increase heat to high and bring to a boil.
  • Reduce heat to medium, cover and simmer for 45 minutes or until lentils are tender.
  • Adjust seasoning.
  • Get cinnamon sticks out of the pot
  • Using a blender or a stick blender puree to the desire consistency.
  • Serve with fried eggplant, sour cream and chopped parsley.
  • Heat oil in a large skillet.
  • Beat eggs in a large bowl.
  • Place flour in a large, flat dish.
  • Dip eggplant slices in egg, then in the flour and place them in hot oil.
  • Fry for 3-4 minutes, or until golden brown, each side.
  • Drain on paper towels.

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  • invisiblechef 12 years ago
    Very interesting, Will have to give this a try, thanks so much.
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